Rib Stickin’ Bean & Barley Soup
- Heat oil in large saucepan over medium-high heat. Add carrots,celery and onion. Cook and stir until vegetables are tender.
- Stir in broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until barley is tender.
- Stir in spinach and season to taste with black pepper. Cook until spinach is tender.
Pearl barley gives a nutty fullness of flavour to soups and stews. It is quicker to cook, with a less chewy texture, than pot barley.
Recipe Made With
CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth
I love this soup. It is easy to make and affordable. Without the spinach, it will keep in fridge easily for a week. when stored in glass jars. I use frozen spinach nuggets that I add to the soup when I reheat to eat. I have made many times as it is quick and easy. To save peeling and cutting carrots, try chopping up peeled baby carrots, much faster. Highly recommend. You can also use Chicken or Beef broth with this one.
Madeline D. | November 21, 2020
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